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Ping Chef Wil: "MY" Island chimichurri sauce

RumrunnerRumrunner Posts: 563
edited 12:17AM in EggHead Forum
This actually turned out better than expected. The Chimichurri made a great dipping sauce for the shrimp. The sauce was also added to the fish after the first flip. A nice clean 'citrusy' taste.[p]Rumrunner's Island Chimichurri Sauce
2 TBSP Olive oil, extra virgin
2 TBSP Lemon juice, fresh squeezed
2 TBSP Key Lime juice, fresh squeezed
2 TBSP coconut milk, NOT canned but straight from the coconut itself
1 tsp Brown Sugar
3 (or more) tsp Garlic, fresh, minced
1½ TBSP Each: fresh cilantro, parsley and scallions, finely chopped
Preparation: Measure and combine all ingredients in a small glass bowl and set aside until serving.[p]Bacon wrapped asparagus which had been marinated in Italian Dressing. Stuffed Clams. Tilapia, seasoned with Adobo and the Chimichurri Sauce added at the end. Key West Pink Shrimp seasoned with EVOO and granulated garlic. Potatoes had a mix of yellow American Cheese and cottage cheese, Salt & Pepper. A couple bottles of Chardonnay comlimented the meal :)[p]


  • Chef WilChef Wil Posts: 702
    DUDE, thats one of the best looking plates of food I have ever seen. Even my monitor was smiling.

  • SmokeySmokey Posts: 2,468
    Rumrunner,[p]You're gonna have to quit that! [p]It's 8:30 am and you have me wanting to try that. My stomach is growling just thinking about food.[p]I have over a dozen e-mails an a bunch of voice mail to deal with and all I can think about is FOOD!!![p]Thanks ... I think.

  • DTMDTM Posts: 127
    Yo Rumrunner,
    That looks fantastic. Care to share the stuffed clam recipe?

  • RumrunnerRumrunner Posts: 563
    Sure.........frozen seafood section of your grocery, Matlaw's Stuffed Clams. Thawed and heated indirect at 400° for about 20-25 minutes.
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